Keep warm.
For the sauteed broccoli and oysters:
Heat the
Rinse off broccoli rabe; drain well.
Steam broccoli rabe in a covered pot or microwave on High for about 5 to 8 minutes.
Cover the bottom of a deep sided frypan or Dutch oven with about 1/8 inch of olive oil.
Cut garlic cloves into slivers.
When oil is warm, add garlic; saute until transparent.
Carefully add broccoli rabe (it may splatter when first put in pan).
Add crushed red pepper to taste; saute for about 8 minutes.
Recipe will serve 4 persons as a side dish.
Can also be served over linguini as a main dish.
Blanch broccoli and celery root in boiling salted water for 3 mins, until tender. Shock in ice water then drain. Dice celery root.
In a large skillet, heat butter and olive oil over medium heat. Cook garlic for 30 seconds, or until golden brown. Set aside. Increase heat to medium-high and cook diced radish and celery root for 2 mins, stirring occasionally. Add broccoli, wine and parsley. Cover and cook for 1 min, or until broccoli is tender. Season. Transfer to a serving platter and top with crispy garlic.
Heat olive oil in a large skillet over medium heat.
Add broccoli, onion, Italian seasoning and cilantro. Stir occasionally until broccoli and onion are tender, about 10 minutes,.
Add garlic and quartered mushrooms. Stir occasionally until mushrooms are tender,about 5 minutes.
Add tomatoes and wine, stir occasionally until tomatoes are cooked, about 5 minutes.
Top with shredded swiss cheese immediately before serving.
Bring water to boil in a 3.5 quart saucepan.
Wash broccoli rabe and remove stems.
Blanch greens in boiling water for two minutes, then drain and set aside.
In the same saucepan, place the olive oil, garlic and shallots. Saute until garlic is transparent.
Add the greens and salt. Saute for five minutes.
Set aside.
Separate the broccoli into florets. Peel the skinnier
Trim and set aside the woody ends of broccoli stalks; cut tops into florets. Using a vegetable peeler, peel the stalks and cut them diagonally into 1/4-inch thick slices. In a 5-quart Dutch oven or stockpot, heat oil over moderate heat. Add the diced broccoli stalks and saut for 5 minutes. Stir in garlic, water and the florets. Cover and cook the broccoli until it is crisp-tender, about 5 more minutes. Remove the Dutch oven from the heat.
Remove 1/2 inch from bottom of broccoli robe stems.
Cut crosswise in 1-inch pieces, about 14 loosely packed cups.
Heat oil in large deep nonstick skillet over medium heat.
Stir in garlic and cook until aroma is released, 30 seconds to 1 minute, stirring once or twice.
(Don't let garlic color.)
Stir in salt and add broccoli.
Cover and cook 6 to 7 minutes, stirring and occasionally until leaves are just wilted and stems are crisp-tender.
Cook two more minutes until water is almost evaporated.
Saute broccoli and onion in margarine. In a 2-quart casserole dish lightly mix the sauteed broccoli, onion, soup, cheese, milk and rice.
Bake in a 350\u00b0 oven about 1 1/2 hours.
Top with crushed potato chips and bake 5 more minutes (optional).
Cut broccoli into 2-inch lengths.
Saute garlic in oil and butter in skillet for 1 minute. Add broccoli and stir-fry 5 to 7 minutes. Add olives.
Stir gently.
Cover and let steam for 3 to 4 minutes. Add salt.
In large skillet over medium heat, cook garlic in butter 1 minute; add broccoli, walnuts and salt.
Cover and cook 4 to 6 minutes until broccoli is crisp-tender, stirring frequently. Serve immediately.
Serves 6, each serving containing 135 calories.
Preparation time:
5 minutes; cook time:
7 minutes. Ready to serve in 15 minutes.
Saute broccoli in oleo with mushrooms until broccoli is thawed.
In casserole dish, combine rice, soup, salt and pepper. Add sauteed broccoli and mix in grated cheese.
Bake at 375\u00b0 for 45 minutes.
May be kept refrigerated overnight before baking.
Mix cut-up broccoli and cauliflower, sliced mushrooms and
In a preheated, non-stick pan over medium heat get the olive oil hot.
Add the broccoli and carrots - saute for 3 minutes.
Add garlic and saute another 2 minutes.
add the water - this steams the broccoli a bit and adds some nice color.
After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
Turn heat off and add the honey - mix well.
Serve immediately.
Steam broccoli (including diced stems if using) very briefly until just cooked.
Mix rest of ingredients together stirring well.
Combine steamed broccoli and sauce in frying pan cooking over medium heat until broccoli is cooked through and sauce cooked down. Approximately 5 minutes.
Heat oil in medium skillet over low heat.
Add broccoli and garlic and saute over medium heat until broccoli is tender, about 10 minutes.
Add generous squeeze of lemon juice.
Stir in walnuts. Season to taste with salt and pepper.
Heat through.
Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Heat butter and 1 tablespoon oil in large skillet over medium-high heat.
When hot, add crumbs.
Toast crumbs, stirring often, until golden.
Scrape crumbs out of pan; set aside.
Spread broccoli on a paper-towel-lined plate; pat with paper towels to remove excess moisture.
Reheat skillet on medium heat, adding remaining 2 tablespoons olive oil.
Add garlic; saute 30 seconds.
Add broccoli; saute until heated through, about 5 minutes.
Season with salt and pepper.
Sprinkle with toasted crumbs and serve.
Heat oil in a large Dutch oven over medium-high heat.
Add mushrooms and shallots to pan; saute 10 minutes or until mushrooms are lightly browned.
Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
Add broccoli and salt to pan; stir well.
Stir in broth & red pepper flakes; bring to a boil.
Cover and cook 5 minutes or until broccoli is crisp-tender.
Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
Enjoy!
Cook broccoli until almost done.
Drain.
Put butter in until melted, then add bread crumbs and onions.
Put in casserole dish. Mix the two soups together and put on top.
Take a knife and cut down through the broccoli mixture.
Heat in 350\u00b0 oven until warm and blended.